A survival guide for restaurant professionals / Gelb, Alan; Levine, Karen
Material type:
TextPublication details: New York : Thomson Delmar Learning, 2005. Description: vi, 273 p.: 19.1 cmISBN: 1401840930DDC classification: C 647.95 G314 2005
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| BOOKS | Manila Campus Library | C 647.95 G314 2005 (Browse shelf(Opens below)) | Available | 010371 |
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| C 647.95 F67 2000 Public house and beverage management key principle and issues / | C 647.950 F686 2018 Food and beverage management / | C 647.950 F981 2018 Fundamentals of food and beverage operation / | C 647.95 G314 2005 A survival guide for restaurant professionals / | C 647.950 G314 2009 A survival guide for hotel professionals / | C 647.950 G314 2009 A survival guide for culinary art professionals / | C 647.950 G347 2008 Food & beverage services and management / |
Includes index
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